Italy | Beverages | Lemons | Spring | Summer

CC Ozchin
 Limoncello Recipe

Limoncello

(Italian lemon-flavored liqueur)

Yield: About 2 liters


INGREDIENTS PREP AMOUNT
Lemons 15 each
Vodka, 100 proof 2-750ml bottles
Sugar 4 cups
Water 5 cups

METHOD

Basic Steps:  Infuse → Boil → Infuse
  1. Scrub the lemons with soap and a vegetable brush to remove any wax or pesticides. Remove the zest from the lemons using a vegetable peeler. Take care not to include any of the bitter white pith.
  2. Place the lemon zest in a large (around 1 gallon) bottle or jar. Pour the first bottle of vodka over the zest, seal tightly, and set in a cool, dark place to steep for 30-40 days, shaking occasionally.
  3. Mix the sugar and water in a large saucepan and bring to a boil. Let boil until the syrup starts to thicken, 5-10 minutes. Let cool completely. Add to the lemon zest mixture, along with the second bottle of vodka. Mix well and let set another 30-40 days.
  4. Strain, pour into decorative bottles and store in the freezer.
  5. Serve on a hot summer day over crushed ice.

VARIATIONS

  • Mix with tonic water, champagne or prosecco for a refreshing cocktail.
  • Serve over strawberries or ice cream for a grown-up dessert.
  • Arancello: substitute orange zest for the lemon zest.

NOTES

  • This popular after-dinner liqueur from the south of Italy is classically made with lemons from the Isle of Capri. Families along the Amalfi Coast often make their own with lemons from backyard gardens. These days limoncello is popular throughout Italy.
  • Make this delicious beverage in the late winter or early spring when lemons are at their peak. It will be ready to enjoy by the time the hottest days of summer come around.